25 Jan Quarks cheese and smoked salmon verrines.
Ingredients 6-8 pers:
200 gr natural quark cheese
125 gr smoked salmon cut into thin strips
2 medium cucumbers.
3 tablespoons chopped chives very small and a few pieces to decorate
3 sheets of gelatine, small size
300 ml vegetable broth
1 lime (to squeeze)
1 teaspoon sugar
Salt and pepper.
Put the gelatin in a soak for 5 minutes in cold water.
Pour the vegetable broth stock into saucepan with the lime juice and sugar, heat it until it boils. Drain the gelatin and place it in the hot broth. Remove from heat and stir until dissolved, place in a pitcher and keep it until cool. Cut cucumbers in half and remove the seeds with a teaspoon. Cut back again in small strips and cut widthwise into cubes.
Put cucumbers in a colander and sprinkle with salt, leave it for about 20 minutes, rinse with cold water and dry. Then, mix with chopped chives. Fill the cups with a small amount of cucumber and pour over the cold broth until covered. Cover and let stand in the refrigerator for 1 hour and a half. When the gelatin has set, mix the natural quark cheese, season and put a layer on top of the gelatin. Finally, add the smoked salmon and garnish with the chives.